Seasonal Menus at ARIA Restaurants Highlight
Culinary Trends for Fall
October and November Menus Feature Squash, Apples, Plums, Quail, Chestnuts, Cranberries and More
ARIA Resort & Casino will launch spectacular menus this October and November designed around the fresh culinary produce of the season. ARIA executive chefs will blend favorite ingredients such as lobster and Kobe beef with seasonal elements such as pears, squash, turnips, cranberries and apples infusing each dish with current and delicious items that highlight the very best of fall’s culinary trends.
AMERICAN FISH by Michael Mina: Executive Chef Sven Mede has outdone himself by creating a luscious menu that incorporates lobster into five savory courses. Guests will enjoy a menu that features Lobster Carpaccio with radish, seabeans, lime and ginger vinaigrette as well as an Heirloom Tomato Soup served with a lobster grilled cheese sandwich. A decadent Valrhona Chocolate Custard with red velvet cake and cocoa nib ice cream will finish off the meal on a sweet note. Menu: $95; Wine pairing $55.
Jean Georges Steakhouse: Executive Chef Robert Moore has designed a menu celebrating the surprisingly versatile cranberry in all five courses. Burrata Mozzarella with cranberry compote, olive oil and grilled sourdough; Raw Nantucket Bay Scallops with cranberry jus and fresh wasabi; and Peppered Venison Loin with cranberry-quince condiment and cocoa essence are just a sampling of the interesting flavor combinations Chef Moore has created. He has even worked cranberries into the dessert with a Cranberry Ricotta Cheese Tart. Menu: $95; Wine pairing: $55.
Sage: Chef Shawn McClain, known for integrating seasonal, farm-fresh ingredients into his bold and contemporary cuisine, takes it a step further with the October menu. A sampling of the delightful courses that celebrate the season are Smoked Pacific Hamachi with leek puree, purple runner beans and pink lady apples; New Zealand Venison with roasted plums and confit potatoes; and Kabocha Squash Agnolotti with creminelli pancetta, Tuscan kale, brown butter and nutmeg. For dessert, a Butterscotch Custard with chocolate flakes, pecan sable and sour cherry syrup will finish the meal seamlessly. Menu: $79.
Sirio Ristorante: Executive Chef Vincenzo Scarmiglia will serve a hearty menu of vintage Italian dishes and take full advantage of fall’s wide variety of rich flavors. Highlights from the elaborate seven-course menu are Tagliatelle Pasta with fresh, shaved Piedmontese White Truffles, Braised Venison Short Ribs with white polenta, artichokes and Brussels sprouts and Roasted Squab Breast with braised Umbrian lentils and grape must. Concluding this exceptional October offering is an Apple Tartlet with vanilla gelato and salted caramel sauce for dessert. Menu: $125.
AMERICAN FISH by Michael Mina: The superlative delicacy Kobe beef is celebrated in AMERICAN FISH’s November menu. Dishes such as Soy Braised Short Rib will be accented by seasonal ingredients such as turnip gratin and ginger carrots and the Tataki will be paired with edamame, golden Enoki mushrooms, crispy garlic and black truffle vinaigrette. Menu: $110; Wine pairing: $55.
Jean Georges Steakhouse: Fall’s crown jewel, squash, is the ingredient of choice in Chef Moore’s delectable menu. The culinary adventure will begin with a Butternut Squash Soup followed by a choice of a Fall Squash and Arugula Salad or Warm Salad of Roasted Squash. Next, diners will have to decide between Seared Jumbo Shrimp with acorn squash or the Seared Scallops with spaghetti squash. The entrée will be a Grilled Beef Tenderloin with Goldbar squash and for dessert, a Spiced Pumpkin Cake with praline ice cream and pumpkin seed brittle. Menu: $95; Wine Pairing: $55
Sage: Chef Shawn McClain is all about introducing exceptional ingredients that add zest to a winter menu. Pan Roasted Jumbo Fluke will be accented by Yukon gold potato risotto and house-made bacon-grilled leeks or the 48-Hour Beef Belly paired with chestnut puree, fig glaze and celery heart. For dessert, Chef McClain pays homage to fall with Maple Cremeux Crepes served with warm bourbon apples and chicory ice cream. Menu: $79.
Sirio Ristorante: This November, experience Chef Scarmiglia’s delicious six-course menu featuring autumn’s bounty. Griddled Nantucket Bay Scallops are to be complemented by roasted sunchokes and pomegranate syrup and Scarmiglia’s famous house-made ravioli are filled with butternut squash, brown butter and sage. Pan Roasted Duck Breast with leg confit will be served with quince applesauce and sautéed wild mushrooms. Dessert will celebrate the fresh pear crop with an Espresso Poached Pear served with vanilla sponge and cream cheese mousse. Menu: $79.
For more information on these seasonal menus, please visit the Specialty Dining section of ARIA’s website. Restaurant reservations can be arranged by calling ARIA Restaurant Reservations at (877) 253-5847 or by visiting ARIA’s Concierge desk.